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Cut the leaves off the beets, keeping them whole. Cut the stems into ¾-inch (2cm) pieces, and scrub and roughly grate the roots.
In a small pot, toast the millet for 7 minutes, until it starts to become golden, shaking and swirling the pot frequently to keep the millet moving. Add the water, lower the heat to the lowest setting and cover. Cook for 30 minutes. Fluff up the millet gently with a fork, and heat a little longer if it is still damp. Turn out onto a plate and leave to cool.
When the millet is just warm, stir in the olive oil, thyme, salt and most of the parsley. The millet may be sticky, which is fine. Break it up with your hands – the olive oil and parsley will help with this.
Make the raspberry dressing. Place all your grated bits in a large bowl and stir in most of the dressing, along with the chopped beet stems.
Arrange the sliced beet leaves around the edge of a serving plate and spoon the millet in the center. Scatter the grated bits and tofu chunks over the top, followed by the raspberries and nuts, then drizzle on a little more dressing and sprinkle with the rest of the parsley.